Summer Mango Salsa

I went to Ellenville Farmer’s Market last Thursday to pick up our weekly organic produce basket and somehow managed to make it home with 3 mangoes as well. I’m such a sucker for fresh local fruit. Even though I know how high of a sugar content mango is, I just couldn’t resist. We really don’t each mangoes very often but I thought this would be a perfect opportunity to make a fresh salsa using what’s in season.

The following is a pretty straight forward salsa with a lot of flavor. Unfortunately, a lot of people who are new to the Paleo world avoid salsa simply because we are so programmed to eat it with chips, which we know are no longer an option. With a little creativity, I’m sure you can come up with a million uses for a good summer salsa: with fish, veggies, plantain chips or simply by itself. This one is going to make it on some blackened salmon. But I have to say, as a mid day snack, it is super refreshing and I know it’s good for me…. Bonus! Play with the ingredient amounts to get the flavor profile you prefer. This makes about 2 – 3 cups. You can cut the recipe in half, but you’ll end up with half a mango just hanging out, waiting to be eaten.

Food Notes: If you love the flavor of jalapenos without the bite, simply omit the seeds and white lining of the jalapenos. Use gloves!  Salt and pepper should always be done to taste. As for the cilantro, most of the flavor is actually packed in the stems, so don’t waste time pulling the leaves and discarding the stems, you’ll be throwing away the most flavorful part.

The Good Stuff:

  • 1 large mango
  • 1/3 of lg red onion, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 1 jalapeno
  • 1/3 cup chopped cilantro (I LOVE cilantro, so this may be a little much for some people. Add a little, taste and add a little more until you find your flavor.)
  • Salt and pepper, to taste
  • Juice from 1/2 lemon
  • Juice from 1 line

The How To:

  • Dice everything up.
  • Stir it all together in a bowl.
  • Let sit for at least 1 hour before eating. You can also prepare the night before. I think it tastes best the first 3 days. After that it get’s soggy so I would try to use it before that.

 

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  1. Blackened Salmon with Mango Salsa | Vaughangela.com - August 1, 2012

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